How to make Dry Dal with Imli Leaves -

Split green gram cooked with tamarind leaves.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Skinless Green Gram, Tamarind Leaves

Cuisine : Indian

Course : Dals and Kadhis


For more recipes related to Dry Dal with Imli Leaves checkout Moong Masoor ki Dal. You can also find more Dals and Kadhis recipes like Dal Amritsari, Dal Fry, Gujarati Kadhi, Kale Vatanechi Amti.

Dry Dal with Imli Leaves

Dry Dal with Imli Leaves Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dry Dal with Imli Leaves Recipe

  • Split Skinless Green Gram soaked 1 cup

  • Tamarind Leaves 1 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Onions 2 medium

  • Oil 1 tablespoon

  • Asafoetida 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 6-7

  • Green chillies 2

  • Red chilli powder 1 teaspoon

  • Ginger-garlic paste 1 teaspoon


Step 1

Cook split green gram with 1 cup water, salt and turmeric powder in a non-stick pan for 15-20 minutes or till done.

Step 2

Add tamarind leaves and mix well. Continue to cook for 5-7 minutes. Strain and set aside.

Step 3

Roughly chop onions.

Step 4

Heat oil in another non-stick pan, add asafoetida, cumin seeds, mustard seeds and curry leaves and mix well. Add onions and sauté for a minute. Slit green chillies and add to the pan. Add red chilli powder and mix well.

Step 5

Add green gram-tamarind leaves mixture and mix well.

Step 6

Add ginger-garlic paste and mix well. Cook for 5 minutes on medium heat.

Step 7

Transfer into a serving bowl and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.